Try this Apple Pie Cinnamon Rolls recipe, or contribute your own.
- 1 cup brown sugar
- 1 egg
- pinch of salt
- 2 teaspoons salt
- 1 1/2 cups powdered sugar
- 4 tablespoons unsalted butter
- 2 tablespoons cinnamon
- 2 1/4 teaspoons active yeast (1 package)
- 1/2 up lukewarm water
- 1/2 up sugar
- 1/2 up scalded milk (first heat milk until bubbles appear then remove from heat and let cool until lukewarm)
- 1/3 up unsalted butter- melted
- 4 cups all-purpose or bread flour
- 4 tablespoons unsalted butter- melted
- 5 apples-cored, peeled and diced(i used granny smith)
- 1/2 up sugar
- 2 tablespoons unsalted butter- melted
- 1/4 up cream cheese-softened
- 1/2 easpoon vanilla extract
- Carbohydrate 42.0087944971571 g
- Cholesterol 10.1766666666667 mg
- Fat 3.85943888892637 g
- Fiber 0.693244426008528 g
- Protein 0.1373200001613 g
- Saturated Fat 2.43676255556561 g
- Serving Size 1 1 Serving (48g)
- Sodium 23.8790555689488 mg
- Sugar 41.3155500711486 g
- Trans Fat 0.27625222223745 g
- Calories 196 calories
Step-by-step
- Combine ½ cup lukewarm water, yeast and 2 teaspoon sugar(take from ½ cup sugar listed in the dough ingredients) in a small bowl, let it sit about 10 minutes (until it dissolves).
- To make the dough you can use stand mixer with the dough hook attachment or a large mixing bowl with an electric mixer. In a mixing bowl combine scalded milk, ? cup melted butter, egg, sugar, salt and mix on low speed to combine. Add 2 cups flour and mix until smooth, then add yeast mixture and mix on low. Gradually add remaining 2 cups flour. If it’s hard to mix with electric mixer use wooden spoon to incorporate the flour and knead the dough with your hands on floured surface for 5 minutes.
- Transfer the dough to a greased bowl, cover, and set aside on warm place to rise until it is double in size(it will take about 2 hours)
- To make the filling in a large skillet melt 4 tablespoons butter with ½ cup sugar, then add diced apples, saute until softened, stirring frequently, remove from heat and set aside.
- When dough has risen, sprinkle working surface with flour generously, and roll out the dough into a 16x24 inch rectangle and brush it with 2 tablespoons melted butter almost out to the edges. Combine cinnamon and brown sugar and sprinkle across the butter.
- Spread the apples evenly over the cinnamon-sugar.
- Roll it into a log lengthwise (the log should be 24 inches long), then using a sharp knife cut 2 inch slices but do this really gently with a sawing motion to keep the circle shape of the rolls.
- Place cinnamon roll into 9x13 inch pan lined with parchment paper and greased with butter. Place the rolls close together but keep some space apart. Cover the pan with plastic wrap and let it sit for 1 ½ to 2 hours, until they doubled in size.
- Preheat the oven to 375°F and bake the rolls about 20-25 minutes, and do not over-bake them.
- To make the glaze mix cream cheese, butter, powdered sugar, vanilla, and salt together on medium speed. Drizzle the glaze over baked cinnamon rolls and serve warm.
Allowing the yeast and lukewarm water to sit for ten minutes creates the micro-foam necessary to confirm the biological activity of the leavening agent before incorporating the heavy dairy and fats that might otherwise suppress a sluggish culture.
- Scald the milk until bubbles appear around the rim, then cool it down until lukewarm so the heat does not denature the active yeast proteins during the mixing phase.
- Knead the enriched dough for a full five minutes on a floured surface to develop the gluten matrix required to trap gases without tearing under the weight of the fruit filling.
- Saute the diced apples in butter and sugar until softened to drive off excess moisture, preventing a soggy crumb inside the center of each rolled pastry.
- Slice the rolled 24-inch log using a gentle sawing motion with a sharp knife to preserve the circular geometry of the individual portions rather than compressing them into ovals.
Proofing the assembled rolls for up to two hours until doubled in volume ensures the proper crumb structure before baking at 375 degrees Fahrenheit for twenty to twenty-five minutes. Spreading the cream cheese and butter glaze over the warm pastries allows the dairy solids to melt into the crevices of the crust.
